This year's Burger Bash contest champ found inspiration right in her own backyard. "When I left city life for the suburbs, it was so exciting to have space for a grill that I grilled everything I could. I love burgers, so they became my obsession. And since I grow basil in my backyard garden, I can easily whip up fresh pesto. It wasn't long before the two met under one bun to make this flavorful, garlicky burger."
Makes: 4 servings
Prep: 10 mins
Cook: 10 mins
- 4 cloves garlic
- 1/3 cup fresh basil leaves
- 2 tablespoons pine nuts
- 3/4 cup plus 1 tablespoon extra-virgin olive oil
- 1 onion, thinly sliced
- 1 pound ground beef chuck
- 3/4 teaspoon crushed red pepper
- 1/2 pound brie cheese, sliced
- 4 Kaiser rolls, split
- Using a food processor, chop the garlic. Add the basil and pine nuts and, with the machine on, pour in 1/2 cup olive oil and process until almost smooth.
- In a medium skillet, heat 1/4 cup olive oil over medium heat. Add the onion and cook, stirring occasionally, until softened and browned, 15 minutes.
- Meanwhile, preheat a grill or grill pan to high. In a medium bowl, combine the beef, crushed red pepper and 1 teaspoon salt. Shape into 4 patties; brush with the remaining 1 tablespoon olive oil, then grill for 5 minutes. Flip and grill for another 5 minutes; top with the cheese for the last 3 minutes of cooking. Grill the rolls until golden.
- Spread the pesto on the roll bottoms; top each with a beef patty and some onions and cover with a roll top.